The brunchtime staple jazzed up with a kick of spicy nduja and a shot of strong coffee
Spice from a little De Calabria nduja, which melts into the sauce, and a cowboy kick from strong Colombian Coffee Co espresso. Served, of course, on Olivier’s toast.
1 large onion, diced
1 tbsp olive oil
2 garlic cloves, finely chopped
2tbsp brown sugar
2tbsp cider vinegar
1 double espresso
660g cooked haricot beans
4 thick slices of sourdough bread
Soften the onion in the oil in a pan over a low heat for at least 30 mins—until soft and sweet. Add the garlic for a further 10 mins. Stir in the nduja, sugar, vinegar and espresso and bring to a rapid boil. Add the passata and bring to a gentle simmer.
Cook for 20 mins, then add the beans and cook for a further 15 mins. Toast the bread, butter it, and cover in beans.
Recipe: Luke Mackay